What to do with a bumper crop of basil? One word: pesto. Here's a great recipe from Alan Toy, one of the gardeners at the Park Drive Community Garden in Santa Monica:

Start with a whole bunch (that's figurative, not a literal bunch) of basil, including perennial types (I use three different varieties, but mostly the really green, annual kind), with the leaves picked from stems (including their own stems if they are large leaves) - at least six ounces or more of plucked leaves.

About ten ounces of pine nuts, toasted  (just spread them on a cookie sheet and put in the oven at about 350 for a few minutes.  Don't forget them or they'll burn before you know it.

About 6 ounces of pumpkin seeds, shelled and also toasted  (same method as the pine nuts)

1 - 2 whole heads of garlic, depending on how much you like the stuff - I use two (peeled, of course)

A bottle of extra virgin olive oil, which you'll add throughout - the exact amount you'll use is up to you, but start with a bottle of least 12 ounces

4 - 6 ounces of grated Asiago cheese (Pavilions/Vons has it in bags, ready to go)

Some sea salt (a few pinches)

6 to 8 zip lock baggies

One gallon sized zip lock baggie

Hood River Lavender is a collection of three organic lavender farms in the Columbia River Gorge area of Oregon. One of the farms is open to the public for tours and shopping, and hosts the annual Lavender DAZE Festival each July.

Here are some tips from Hood River Lavender's Joe Orcott on using lavender for cooking: Lavender is an herb, and one of the many members of the Mint family. Extremely versatile in cooking, it also adds nice color and garnish to a dish.

This cocktail is as cool and refreshing as the prevailing winds.  Matusalem Platino Rum from the Dominican Republic, Marie Brizzard Watermelon, Soho Lychee liqueur, and freshly made sweet and sour.  Shaken and served over ice.

The Tradewinds Recipe

• 1.5 oz Matusalem Platino
• 1 oz Marie Watermelon
• Splash of Soho Lychee Liqueur
• 1 oz Fresh Sween ‘n Sour

Combine all ingredients into cocktail shaker and shake with ice.  Strain and serve into a chilled martini glass.  Garnish with a cube of watermelon and lemon zest.

Our version of this classic cocktail begins with the muddling of fresh lime juice, a few sprigs of fresh mint, cucumber and spritz of lavender. Top it off with ice, 2 ounces of Cruzan White Rum, and some club soda and you have one of the most refreshing libations anywhere.

Cucumber-and-Lavender Mojito 

• 2 oz Cruzan Light Rum
• 1 oz Fresh squeezed Lime Juice
• 4 Sprigs of mint
• 2 oz Club Soda
• Lavender infused Rock candy syrup
• Cucumber slices